By Teri Cayton
The Parsons Advocate
I like fall, I love seeing the trees turn color and the fresh smell of the woods on a sunny day. What I really DO NOT like is to walk into a store, or especially a restaurant, and have my nose assaulted by scented candles. I don’t understand the attraction to pumpkin spice but I want to protest for my sense of smell and say, “It stinks!”
And after having to put up with that for two months along comes cinnamon scented pine cones for Christmas and it starts all over again. Everyone protests about everything and they have a right to have this stinky stuff smelling up the whole area, so why can’t I protest about being consumed by these smells and I can’t get away from it.
Momma Said, “What happened to just smelling fresh air and not having my nose hairs burned out by all this stuff?” I have always been sensitive to smells and these scents are torture for me. Especially when you go shopping and the only way to get away from this stuff is just go home without my purchase.
I guess I will just have to stick to taking walks in the woods and smelling nature instead of all this stuff that says it comes from nature like a candle that is supposed to smell like fresh rain. I mean really what does rain smell like, water? Excuse me, but I will stick to the real stuff.
Self-Saucing Pecan Cobbler
Ingredients
- 6 tablespoons butter
- 1 cup pecans chopped and toasted
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg – beaten
- 1 teaspoon vanilla extract
- ¾ cup dark brown sugar
- 1 ½ cups boiling water
Instructions
- Preheat oven to 350°F (180°C).
- Add butter to a 9-inch casserole dish and melt in the oven.
- Once the butter has melted, sprinkle over the pecans.
- In a separate bowl, mix flour, sugar, baking powder, and salt together.
- Whisk the beaten egg, milk, and vanilla and pour into flour mix, stir to combine the batter, but don’t over-mix.
- Pour batter over butter and pecans but do not mix.
- Mix together the water and brown sugar and carefully pour over batter without stirring it in.
- Cover with a lid or foil and bake for roughly 30-35 minutes or until risen and firm in the middle.
- Serve hot with vanilla ice-cream. Store in the fridge for up to 3 days.